Greek custard filled pastry with sour cherries
In a pot warm up the milk over low heat and gradually add the semolina, sugar and lemon zest, stirring constantly with a wooden spoon, to prevent from sticking and to thicken the cream.
Withdraw the pot from heat, add butter, mix and leave the cream to cool completely. During this time, stir regularly to prevent from crust forming. Add the egg yolks and the drained sour cherries and mix well.
Butter a baking pan No. 36 and strew there half of the crust fillo pastries, grease them with a brush, using ¾ of cup butter.
Empty there the cream and cover with the remaining crust fillo pastries, holding two of which to make them pleated and place onto the layered sheets. Grease well and engrave the sweet in quarters and sprinkle lightly with some water.
Bake the Greek custard filled pastry with sour cherries for 45-50 minutes in a preheated oven at 180 degrees.
Meanwhile prepare the syrup by boiling all the ingredients in a saucepan until it thickens well. Carefully pour the warm syrup -not hot-, on the also warm and not hot Greek custard filled pastry, and serve at room temperature.
PREPERATION
COOKING
SERVINGS
8-10
DIFFICULTY LEVEL
Medium
Products used in the recipe
What you will need
INGREDIENTS
500 g crust fillo pastry “ZIMI PSACHNON”
2,5 liters fresh milk
200 g fine semolina
600 g sugar
Zest of 1 lemon
2 tbsp butter for the cream
5 egg yolks beaten
150 g sour cherries spoon sweet well drained from their syrup (weighed after the drain)
3/4 cup butter or margarine at room temperature for crust fillo pastry
FOR THE SYRUP
1 kg sugar
2 glasses of water
1 cinnamon stick
2 tbsp glucose